American Cuisine
Farro Salad with Dried Cranberries
By Priya Raman
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Farro is one of those ancient grains that quietly outshines whatever it shares a bowl with, and this salad is my favorite way to let it lead. An old Italian wheat berry with a satisfying chew, farro brings a toasty, almost popcorn-like nuttiness that anchors the brighter flavors layered on top. I built this version around the push and pull of sweet and savory: plump dried cranberries and a whisper of honey on one side, salty crumbled feta and peppery baby arugula on the other, with toasted pecans threading crunch through every forkful. The apple cider vinaigrette ties it together with a clean, orchard-fresh tang that keeps the whole thing from tipping too rich. It is the rare grain salad that genuinely improves after an hour in the fridge, as the farro drinks up the dressing, which makes it a meal-prep hero and a potluck favorite. I love it in fall when cranberries feel seasonal, but honestly it earns a spot on the table year-round, equally at home as a hearty vegetarian lunch or a side alongside roast chicken.
Ingredients
Serves 4Instructions
- 1
Cook the farro in a large pot of salted boiling water until tender, about 20-25 minutes. Drain and rinse with cool water.
- 2
Transfer the cooked farro to a large salad bowl.
- 3
Add the dried cranberries, chopped toasted pecans, crumbled feta, and arugula.
- 4
In a small jar, shake together apple cider vinegar, olive oil, honey, salt, and pepper.
- 5
Pour the dressing over the salad and toss well.
- 6
Serve immediately or chill for later.
Chef's Tips
- ✦ Toast the pecans in a dry skillet until fragrant before chopping; that one minute of color doubles their flavor.
- ✦ Salt the farro cooking water like pasta so the grains are seasoned from the inside out, not just on the surface.
- ✦ Rinse the cooked farro under cool water to stop it cooking and keep the grains separate and pleasantly chewy.
- ✦ Dress the farro while it is still slightly warm so it absorbs the vinaigrette, then fold in arugula and feta once cooled.
- ✦ Shake the vinaigrette hard in a sealed jar to emulsify the oil and vinegar before pouring for an even, glossy coat.
- ✦ Add the arugula and feta last and toss lightly so the greens stay perky and the cheese stays in distinct crumbles.
Ingredient Substitutions
-
farro → pearl barley, wheat berries, or quinoa
Barley and wheat berries keep the chew; use quinoa for a gluten-free version and adjust cooking time to the package.
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dried cranberries → dried cherries, golden raisins, or chopped dried apricots
All bring the same sweet-tart pop; chop larger fruits so they distribute evenly through the grains.
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pecans → toasted walnuts, almonds, or pepitas
Pepitas make it nut-free and school-safe; toast whichever you choose to wake up their oils.
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feta cheese → crumbled goat cheese or a dairy-free feta
Goat cheese is creamier and tangier; a plant-based feta keeps the salad fully vegan-friendly.
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apple cider vinegar → white wine vinegar or fresh lemon juice
Either keeps the dressing bright; lemon juice leans a little softer and more floral than the cider tang.
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Frequently Asked Questions
Can I make this farro salad ahead of time? ▼
Yes, it is ideal for meal prep. Combine the farro, cranberries, pecans, and dressing up to 2 days ahead, then fold in the arugula and feta just before serving so the greens stay fresh.
How long does it keep in the fridge? ▼
Stored in an airtight container, the dressed grain base keeps for up to 4 days. The flavor actually deepens overnight as the farro absorbs the apple cider vinaigrette.
Is this salad gluten free? ▼
No, farro is a form of wheat and contains gluten. For a gluten-free version, swap the farro for quinoa or cooked brown rice and keep everything else the same.
How do I make it vegan? ▼
Replace the feta with a plant-based feta or omit it, and swap the honey in the dressing for maple syrup or agave. The rest of the salad is already vegan.
Can I serve it warm instead of cold? ▼
Yes. Toss the warm cooked farro with the dressing, cranberries, and pecans, then add the arugula and feta off the heat so the greens just lightly wilt.
How do I scale this for a crowd? ▼
The recipe serves 4 as a side; double or triple every ingredient for a potluck. Cook the farro in a large pot with plenty of salted water and dress to taste.
